Archive for the ‘Ingredients – Sauces’ Category
Diced Tomato Pasta Sauce
Easy and great tasting sauce that uses canned diced tomatoes as the base and is versatile with several variants listed as well.
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes, (565 g / 20 oz)
- ½ tablespoon dried oregano
- 3-4 fresh basil leaves, chopped
For Serving
- 2 cups dry pasta, spiral would be a good choice
- Parmesan cheese, grated, as desired
Instructions
- Heat the oil in a saucepan, when hot, add the onion and garlic, cook until onion turns translucent, stirring often.
- Add the tomatoes, oregano, and basil leaves. Stir together, reduce heat, cover and let simmer.
- While the sauce is simmering, cook your pasta in a pot of salted boiling water, drain.
- To serve, spoon sauce over noodles or feel free to mix the pasta and sauce together first. Top servings with grated Parmesan cheese, enjoy.
Notes
Variants: 1. Add sliced canned or fresh sautéed mushrooms to the sauce while it is simmering. 2. Add cooked meatballs to the sauce while it is simmering. 3. Mix the sauce and pasta together, pour into a casserole, top with cheese, and bake for 20-30 minutes to make a casserole.
Mushroom Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- 1 cup fresh mushrooms, coarsely chopped
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ⅓ cup chicken broth
Instructions
- Melt the butter in a medium sauce pan, add the mushrooms and cook for 1-2 minutes, just to soften them.
- Add the soup and broth, mix together, heat through until just bubbly, stirring often.
- Use as other recipes state or use as a gravy.
Notes
Shortcut: Condensed Cream of Chicken Soup.
Used in Recipes Listed on this Site:
- Chicken Balls with Mushrooms.
Mushroom Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ⅔ cup mushrooms, sliced with liquid, (canned or fresh sautéed)
- 1 tablespoon onion, grated
- 1 tablespoon fresh parsley, chopped
- salt and pepper, as desired, to taste
Instructions
- In a saucepan, melt the butter, then stir in the flour. Gradually stir in the milk then add the mushrooms with their liquid. Cook and stir constantly until mixture thickens.
- Stir in the onion and celery. Taste and season with salt and black pepper as desired.
- Pour over Ham Puffs just before serving them. Enjoy.
Notes
Used in Recipes Listed on this Site:
Creole Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 3 tablespoons onion, finely diced
- 3 tablespoons green bell pepper, finely diced
- 2 tablespoons butter
- 1 cup seasoned tomato sauce
- ⅔ cup mushrooms, sliced, drained, (canned or fresh sautéed)
- ¼ teaspoon salt
- dash black pepper
Instructions
- Melt the butter in a saucepan, add the onion and bell pepper, cook until tender but not browned.
- Add remaining ingredients and stir together. Simmer 10 minutes.
- Pour into a serving bowl or gravy boat, makes about 1⅓ cups sauce.
- Serve with Macaroni Omelet or any egg dish. Enjoy.
Notes
Used in Recipes Listed on this Site:
Chicken Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. I made this on 28 Feb 2023 to use with the Supper Omelet I made, and I was pleasantly surprised. My family really enjoyed this sauce as well and would like to have this again with dishes other than omelets.
Ingredients
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- ⅓ cup milk
- ⅔ cup mushrooms, sliced, (canned - plus liquid, or fresh sautéed)
- 3 tablespoons red bell pepper, diced, heaping
- 2 teaspoons fresh chives, chopped
- ½ teaspoon MSG
Instructions
- Add all ingredients to a saucepan, mix and heat through.
- Pour into a serving bowl or gravy boat. Serve over Supper Omelet or your favorite egg dish.
Notes
Shortcut: Condensed Cream of Chicken Soup.
Used in Recipes Listed on this Site:
Updated on 28 February 2023.
Sausage Gravy for Biscuits
I have enjoyed this gravy at a good friend's house and I asked for the recipe. It seems out of order but it works well. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 5 tablespoons all-purpose flour
- 3 cups milk
- ⅛ teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- ⅛ teaspoon Cajun seasoning
- ⅛ teaspoon garlic salt
- ⅛ teaspoon red pepper flakes
- 1 tablespoon butter
- 225 grams bulk breakfast sausage, (½ lb), I may adjust this. Shortcuts
- biscuits, your choice, from scratch or store bought
Instructions
- In a large measuring cup, add the first 7 ingredients and whisk to mix.
- In a large pan or saucepan, cook the sausage, breaking it up with your spatula until browned and cooked through.
- Leaving the sausage in the pan, add the butter, after it is melted, stir in the milk mixture.
- Stir often until the flour is incorporated and the gravy thickens. Taste and season with salt and pepper as desired.
- Serve over biscuits, enjoy.
Notes
Low cost per serving.
Shortcuts: Breakfast Sausage, Jimmy Dean Sausage.
Carbonara Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g each)
- Meat Option
- Flavoring Option
- ½ cup half and half
- Cheese Option
- hot cooked pasta, of your choice, for serving
OPTION
Soup - Use 1 Item
- condensed cream of onion soup
- condensed cream of celery soup, Shortcut
- condensed cream of shrimp soup
- condensed cream of mushroom soup, Shortcut
Meat - Use 1 Item
- 6 slices bacon, cooked, drained, crumbled
- 250 grams bulk pork sausage, cooked, drained, crumbled, (½ lb)
- 1 cup cooked ham, diced
- ½ cup proscuitto, diced
Flavoring - Use 1 Item
- ¼ cup fresh parsley, chopped
- 2 tablespoons spring onion, sliced
- ¼ cup green bell pepper, diced
- 2 tablespoons fresh basil leaves, chopped
Cheese - Use 1 Item
- 2 tablespoons Romano cheese, grated
- 2 tablespoons Parmesan cheese, grated
- ¼ cup Gruyere cheese, grated
- ½ cup Swiss cheese, shredded
Instructions
- In a 2 quart saucepan on medium heat, add the Soup, Meat, and Flavoring Options, and the half and half. Heat until hot, stirring often to ensure no burning.
- Stir in the Cheese Option until it is melted in.
- Serve over cooked pasta, enjoy.
Notes
Eggplant Pasta Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ½ cup vegetable oil
- 1 purple eggplant, about 500 g / 1 lb, cut into 1 inch cubes
- 1 cup onion, diced
- Vegetable Option
- 1 clove garlic, minced
- 1 can Soup Option, (10½ oz / 298 g)
- Tomatoes Option
- Seasoning Option
- 1 bay leaf
- 6 drops hot pepper sauce
- hot cooked pasta, of your choice, for serving
OPTIONS
Vegetable - Use 1 Item
- 1 cup fresh mushrooms, sliced
- ½ cup green bell pepper, diced
- ¼ cup fresh parsley, chopped
Soup - Use 1 Item
- condensed tomato bisque
- condensed tomato soup, Shortcut
condensed Spanish-style vegetable soup
Tomatoes - Use 1 Item
- 1 can whole tomatoes, undrained, chopped, (28 oz / 794 g can)
- 2 cans tomato sauce, (15 oz / 425 g each can)
- 1 can tomato paste, plus 2 cups water, (12 oz / 340 g can)
Seasoning - Use 1 Item
- 1 teaspoon dried oregano, plus ½ teaspoon dried thyme, both crushed
- 2 teaspoons dried basil, crushed
- 2 teaspoons chili powder, plus 1 teaspoon ground cumin
Instructions
- Heat the oil in a 4 quart saucepan on medium heat, when hot, add the eggplant, onion, Vegetable Option, and garlic, sauté 10 minutes or until vegetables are tender, stirring often to prevent burning.
- Add remaining ingredients and bring to a boil, the reduce to low and simmer uncovered for about 45 minutes or until your desired consistency, stirring occasionally.
- Discard the bay leaf and serve over cooked pasta, enjoy.
Notes
Shortcut: Condensed Tomato Soup.
Chili Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 tablespoons cooking oil
- 1 medium tomato, diced
- Vegetable Option
- Addition Option
- 1 clove garlic, minced
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- Seasoning Option
- ½ teaspoon Herb Option, crushed
- 1 tablespoon white vinegar
OPTIONS
Vegetable - Use 1 Item
- ¼ cup onion, diced
- 2 spring onions, sliced, white and green
- ¼ cup black olives, chopped
Addition - Use 1 Item
- ¼ cup green bell pepper, diced
- ⅓ cup celery, diced
- ½ cup salsa, Shortcut
Seasoning - Use 1 Item
- ¼ teaspoon hot pepper sauce
- 2 teaspoons chili powder
- 1 tablespoon Worcestershire sauce
Herb - Use 1 Item
- dried oregano
- dried basil
- dried marjoram
Instructions
- Heat the oil in a 2 quart saucepan on medium heat, when hot, add the tomato, Vegetable and Addition Options, and garlic. Sauté until the vegetables are tender, stirring occasionally.
- Stir in the soup, Seasoning and Herb Options, and vinegar. Bring to a boil, stir often, then reduce heat to low and simmer uncovered, for 10 minutes, stirring occasionally.
- Serve over fish, hamburgers, and hot dogs. Enjoy.
Notes
Shortcuts: Condensed Tomato Soup, Salsa.
No Cook Spicy Barbecue Sauce
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
- Liquid Option
- 2 tablespoons Sweetener Option
- 2 tablespoons Worcestershire sauce
- Seasoning Option
- 1 teaspoon dry mustard
OPTIONS
Liquid - Use 1 Item
- ¼ cup cider vinegar
- ⅓ cup lemon juice
- ⅓ cup lime juice
- ¼ cup red wine vinegar
Sweetener - Use 1 Item
- brown sugar, packed
- honey
- grape jam
- molasses
Seasoning - Use 1 Item
- 2 teaspoons chili powder
- ½ teaspoon hot pepper sauce
- 2 teaspoons yellow curry powder
- ½ teaspoon ground ginger
Instructions
- Add all ingredients to a medium size mixing bowl and stir together.
- Use to baste chicken, ribs, lamb, hamburgers, or turkey while cooking. Enjoy.
Notes
Shortcut: Condensed Tomato Soup.
